Chana Masala in 20 Minutes

Ingredients

• 1 (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 1/2 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 tbsp tomato paste
• 1/2 cup crushed tomatoes
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup water
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion, mince the garlic and ginger, and rinse the chickpeas. Chop cilantro and measure spices.

2. 2

   Heat oil in a pan over medium heat. Sauté onion for 4–5 minutes until softened. Stir in garlic and ginger and cook for 30–60 seconds.

3. 3

   Add tomato paste, crushed tomatoes, cumin, coriander, turmeric, chili powder, salt, and black pepper. Cook for 2 minutes, stirring, to toast the spices.

4. 4

   Add chickpeas and water. Bring to a simmer and cook for 15–18 minutes, stirring occasionally, until the sauce thickens and the chickpeas are tender.

5. 5

   Turn off heat. Stir in garam masala and lemon juice (if using). Garnish with cilantro and serve hot.